The Health Benefits of Bone Broth

We try to get bone broth in some form every day, either via a cup of broth or a scoop of the broth gelatin straight from a jar in the fridge. The health benefits of bone broth are numerous!It is made by slow cooking the bones, skin, cartilage, tendons, and even feet from an animal in water for 24 hours or longer.

Typically made from the bones of chicken or beef, it can also be made from lamb or fish. An acidic medium (vinegar or lemon juice) is added to the cooking liquid to pull the minerals out of the bones while they cook, depositing the minerals into the broth. After the broth is cooled in the refrigerator overnight it congeals into a gelatin. The longer the bones cook in the broth, the more gelatinous it becomes. The end result is a rich healthy source of nutrients that is a key component to a healthy diet.

Another option for you guys who are looking for the natural benefits of Bone Broth is to try a Bone Broth Powder. You can use the powder in your beverages or favorite smoothies. I’ve been a fan of Bone Broth Brother’s new line of bone broth powder.

“Glycine and proline are two key components of connective tissue, the biological “glue” that holds our bodies together. There are many types of connective tissue and these two amino acids feature prominently in most of them, from the cartilage that forms our joints to the extracellular matrix that acts as a scaffold for the cells in our individual organs, muscles, arteries etc. Without these two amino acids, we would literally fall apart. So, it is no surprise that we need these two amino acids to heal, not only gaping wounds, but also the microscopic damage done to blood vessels and other tissues in our body caused by inflammation and infection. In fact, glycine is known to inhibit the immune system and reduce activation of inflammatory cells in your body. Whether you are trying to heal from an infection, address an auto-immune disease, or reduce inflammation caused by neolithic foods or Small Intestinal Bacterial Overgrowth, high levels of dietary glycine are critical. In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts and secretion of gastric acid. It is involved in detoxification and is required for production of glutathione, an important antioxidant. Glycine helps regulate blood sugar levels by controlling gluconeogenesis (the manufacture of glucose from proteins in the liver). Glycine also enhances muscle repair/growth by increasing levels of creatine and regulating Human Growth Hormone secretion from the pituitary gland. This wonderful amino acid is also critical for healthy functioning of the central nervous system. In the brain, it inhibits excitatory neurotransmitters, thus producing a calming effect. Glycine is also converted into the neurotransmitter serine, which promotes mental alertness, improves memory, boosts mood, and reduces stress.” (ThePaleoMom)

We buy a large container of grass-fed beef soup bones from our local co-op for super cheap and end up with a ton of health-giving bone broth. Such an inexpensive way to get a nutritional boost every day! Most recently I made a batch of broth over the course of 7 days, using the carcass of one chicken. Here is the recipe. Go make a batch right now!

“Good broth will resurrect the dead” South American proverb.

If you’d like to have organic grassfed bone broth delivered next day to your door, CLICK HERE and use the coupon code realfood10 for 10% off your first order!

This post contains affiliate links. If you click through and make a purchase, I may receive a commission, at no additional cost to you. Read the Terms of use

None of the information on this website is intended to be taken as direct medical advice. Always consult with your medical practitioner before trying any of the new knowledge you have learned here. See my Terms of Use for more information.

Reader Interactions

Comments

Thanks for this Kate! I started making bone broths after I read Sally Fallon’s book – Nourishing Traditions – but all I’ve made so far is chicken broth because it’s been the easiest to come by. The health food store where I get my grass-fed beef doesn’t sell leftover bones! It’s crazy! I don’t get why they don’t, and I haven’t been able to do fish broth yet. Maybe one day, but I definitely want the health benefits (and taste benefits) that bone broths have to offer. Thanks again!

Glad you like this post. Sometimes when my co-op doesn’t have something in their display case I can special order it. Last week I got chicken feet (also great in bone broth!), lamb liver, and chicken hearts….pretty sure those aren’t regulars in the display case. All of these odd bits are super cheap too!

Suzanne, after cooking down and straining liquid broth, put in refrigerator. It will TURN into GEL overnight. Skim off’ the fat and freeze broth or drink broth daily. I keep in my fridge now since we do it daily. Beef is better with Vitamin K2, than chicken, but chicken is very tasty. No, you don’t eat gelatin. You reheat and drink. If cooking, mix gelatin in. With beef, I add onions, loads of celery, garlic to zip up the taste. I use broths in all my cooking stews, sauces, in everything!

I’m new to all of this but do you put that broth into something or you just eat the gelatin each day? Because I’m pretty sure I couldn’t stomach just eating a scoop of the gelatin beef broth… Sorry if it’s a dumb question.

You can add it to hot water and drink it as a broth. You can certainly add it to foods (I add it to my kids food). My preferred method is a scoop in the morning because it’s quick and easy….and quite frankly I was sick of drinking broth! That is not a dumb question at all. Any way you can get it down is great. Your body will thank you.

I’ve had the same results as Zoe, a definitely weaker broth with each successive simmering, no matter the quality of the bones. And I’ve been doing the 24 hr bone broths (72 hrs for beef) almost weekly for over 10 yrs now and teach others, as well. So I really do wonder where I’m going wrong!!!

I’ve been making chicken bone broth for about a year, and I have NEVER had it gel… I don’t know what I’m doing wrong. Good chickens – local, organic, pastured… put ACV in with the water, and cook for 24-48 hours (or more) in my slow cooker. Never has it gelled… HELP! I’m assuming it is still good for me, and I drink it anyway, but I would really love it to gel.

Do you put it in the fridge while it’s still pretty warm? I’ve heard that can make a big difference, that letting it cool too much before getting it chilled can keep it from gelling properly, though I have no idea why that would be the case.

I understand that we don’t need to worry about it gelling, but I do feel better when mine does 🙂

Marilyn, that is a great answer! You do need bones with connective tissue on them. If you are using bare bones you will probably not get too much of a gel. When I buy bones, they have marrow, cartilage, tendons, and some meat still on them. For those of you who haven’t achieved a gel: did you use bare bones?

Hi, I made mine with beef pet bones. They made a fat layer at the top like coconut oil, and it was so good and rich when heated up. When you get the gelatin do you ever make the gummies with that? So is your crock pot on for the whole week basically? Thanks!

I’ve made my bone broth in a crock pot and in an electric pressure cooker. My preference, by far, is using the pressure cooker. The taste is much deeper and flavorful and it cooks for only 1 1\2 hours. Don’t forget to give your pets bone broth as well, especially those already suffering from arthritis. I have one cat that begs for me to share.

Hello I have never had a bath that did not gel but i pressure cook it for usually an hour first then transfer to the crock pot. It really helps if you add a few chopped up chicken feet although it is not absolutely necessary. When i have a mug full each morning i add a small amount of miso paste when i heat it in a saucepan. It is easy to add if you put the miso on a larger spoon and then mix it around by rubbing the base of a teaspoon across the miso with some dissolved broth to allow it to dissolve into the broth.This addition is in itself a good nutritional addittion and really adds to the taste of the broth in away that i am sure nobody could dislike however the miso paste has a concentrated taste and should be used sparingly maybe a quarter of a teaspoon adjusted to your personal taste but added to the broth just before you drink because high heat will destroy the nutrient value of the miso. Hope this helps

Hello I have never had a broth that did not gel but i pressure cook it for usually an hour first then transfer to the crock pot. It really helps if you add a few chopped up chicken feet although it is not absolutely necessary. When i have a mug full each morning i add a small amount of miso paste when i heat it in a saucepan. It is easy to add if you put the miso on a larger spoon and then mix it around by rubbing the base of a teaspoon across the miso with some dissolved broth to allow it to dissolve into the broth.This addition is in itself a good nutritional addition and really adds to the taste of the broth in away that i am sure nobody could dislike however the miso paste has a concentrated taste and should be used sparingly maybe a quarter of a teaspoon adjusted to your personal taste but added to the broth just before you drink because high heat will destroy the nutrient value of the miso. Hope this helps

Thank you for sharing these information. I’m drinking Au Bon Broth for some time now and I could say that there has been great changes with my health and body. And I’ll continue putting it in my daily routine.

Turkey is my favorite. I get neck, back and wings at sprouts. I roast them first then crockpot them for 24 hours or so. I use a potato masher utensil after 12 hours or so, then at 18-20 hours to really break things up. Super jello like after some time in the fridge. I add miso paste after I heat some up sometimes also, a pinch of salt and some sliced green onions. Heaven

As Featured On

DISCLAIMER

I am an RN, not an MD. The information on this blog is not intended to be taken as medical advice. The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug, and Cosmetic Act. You can find out more in my Terms of Use and Privacy Policy.